Biała Kiełbasa w Sosie Chrzanowym (White Sausage in Creamy Horseradish Sauce)

Name: Biała Kiełbasa w Sosie Chrzanowym (White Sausage in Creamy Horseradish Sauce)
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Cuisine: Polish
Ingredients: 660.0 g White Sausage (Raw); 800.0 ml Water; 100.0 g Brown Onion; 40.0 g Unsalted Butter; 20.0 g Plain Flour; 80.0 g Grated horseradish; 130.0 ml Double Cream; 4.0 g Sea Salt; 3.0 g Black Pepper; 3.0 pcs Bay Leaves; 5.0 pcs Allspice Berries; 13.0 g Flat-leaf Parsley

A robust, comforting Polish classic featuring gently poached fresh white sausage, baked to bubbling perfection in a velvety horseradish cream sauce.

Prep time 10m

Temp 200°C (392°F)

Cook time 55m

Total 1h 5m

Yield

4

Per serving:

736 kcal

11g Carbs

26g Protein

62g Fat

By Adam Dworak

Published: 17 August 2026

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Last Updated: 07 September 2026

Wide Pot
Cast Iron Skillet
Whisk
Sieve
Chopping Board
Chef's Knife
Tongs

Method

Preheat the oven to 200°C. Place the white sausage, bay leaves, allspice berries, and half the salt into a wide pot. Pour over the water. Bring to a gentle simmer on the hob over a medium heat (allow around 5 to 7 minutes for the liquid to come to temperature). Do not let it reach a rolling boil. Poach gently at a "smile" for 20 minutes.
Remove the sausages to a board to rest. Strain the poaching liquid through a sieve and reserve it (you will need exactly 500ml of this enriched stock for the sauce; discard any excess).
Melt the butter in a heavy-based, oven-proof cast iron skillet over a medium heat on the stove. Chuck in the finely diced onion and sweat for 5 minutes until soft, sweet, and translucent.
Scatter the flour evenly over the cooked onions and stir vigorously. Cook this paste for 1 to 2 minutes to cook out the raw flour taste.
Gradually pour in the 500ml of reserved poaching liquid, whisking continuously to avoid lumps. Bring to a steady simmer and cook for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
Tip in the prepared horseradish and double cream. Lower the heat and stir until velvet-smooth and warmed through. Taste and season with the remaining salt (remember the sausage stock is already seasoned) and a generous pinch of coarse black pepper.
Nestle the poached sausages back into the sauce in the skillet. Transfer the skillet directly from the hob into the preheated oven.
Bake for 15 to 20 minutes until the edges of the sausages take on a bit of colour and the sauce is vigorously bubbling and slightly golden on top. Scatter over the freshly chopped parsley and serve immediately.

Chef's Note & Storage

Fridge up to 3 days. Reheat gently in a low oven or on the hob over a very low heat; do not boil rapidly or the cream emulsion will split and turn grainy.

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The Polish Soul Warmer

There is a distinct, unapologetic boldness to Polish cooking, and Biała Kiełbasa w Sosie Chrzanowym is the poster child for it. Traditionally taking centre stage during Easter, this pairing of fresh, unsmoked white sausage and a pungent, creamy horseradish sauce is too bloody good to relegate to one weekend a year. By moving this classic from the hob to the oven for a final bake, we transform it into a bubbling, golden-crusted casserole. The sausage brings a robust, garlicky richness, while the horseradish cuts straight through the fat with a sharp, sinus-clearing bite.

CHEF'S SECRET: Treat fresh white sausage with respect during the initial poach. Never let the water reach a rolling boil. If the water boils aggressively, the delicate casings will split, and you'll be left with dry, rubbery meat. Keep the water at a gentle "smile" to lock in the juices before they hit the intense heat of the oven.

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Building the Perfect Emulsion

The secret to this dish lies in the sauce physics. We aren't making a soup; we're crafting a velvety, clinging sauce that can withstand a high-heat bake without splitting. By poaching the sausages first, we create a heavily seasoned pork stock. We use a classic roux base, mounted with double cream and fresh horseradish, to thicken exactly 500ml of that cooking liquid. Baking it forces the exposed edges of the sausage to caramelise slightly while the sauce reduces into an impossibly rich, clinging glaze.

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Biała Kiełbasa w Sosie Chrzanowym (White Sausage in Creamy Horseradish Sauce)

Ingredients

Kitchen Kit

Method

The Polish Soul Warmer

Building the Perfect Emulsion